Goodbye Bone Broth, Hello Myco-Broth

Every year we make amazing forest dashi from our home-grown shiitakes, wild oyster mushrooms, birch polypore, turkey tail, reishi, chaga (all mushrooms from our forest), with dried daikon (adds umami), Maine kelp (adds umami), and alder smoked salt (plus a few other key ingredients like green tea (adds umami), jujube, tamari or miso, sometimes garlic, chives, or green onions, mirin, sake). This broth, used instead of chicken or beef broth actually HEALS and prevents disease, all with incredibly exquisite flavors. Something to use every day in soups and sauces, this is a way to use the amazing abundance in our forests for good, and for food. Brew what you find in season, and freeze for later use.